Baked Cushaw Squares

A Taste of Louisiana with Chef John Folse: Louisiana Cooking With a Change of Heart

Something Old:

PREP TIME:
1 ½ Hours SERVES: 6

INGREDIENTS:
1 medium-size cushaw
1 ½ cups sugar
1 pound butter
¼ cup cane syrup
1 tsp. allspice
pinch of cinnamon
pinch of nutmeg
½ cup brown sugar


METHOD:
Preheat oven to 400 degrees F. Using a very sharp butcher's knife, cut cushaw in half and remove the seeds and stringy pulp. Cut each half into 3-inch squares, leaving the hard shell intact.

In a 1-gallon stock pot, boil the cushaw in lightly sweetened water until tender but not mushy. Using the blade of a paring knife, test for tenderness. Once tender, remove and place the squares on a large cookie sheet or pan. Set aside.

In a cast iron sauce pot, place ½ cup of the poaching liquid along with sugar, butter and cane syrup. Bring to a low boil, stirring constantly until a bubbly syrup is achieved. Do not scorch. Add allspice, cinnamon and nutmeg.

Top the cushaw pieces with the sugar mixture and sprinkle with brown sugar. Bake until thoroughly heated.

When eating, scoop the sweetened meat from the shell as a snack or serve as a starch accompaniment to any entrée.

Nutrition Facts…then
Calories…………………….866
Total Fat…………………..61gm
Saturated Fat………………38gm
% Calories From Fat…………61
Cholesterol……………….164mg
Sodium……………………642mg
Carbohydrate………………85gm
Fiber…………………………0gm
Protein…………………….…2gm


Something New:

PREP TIME:
1 ½ Hours SERVES: 6

INGREDIENTS:
1 medium-size cushaw
1 ½ cups sugar
½ cup lite margarine
¼ cup cane syrup
1 tsp. allspice
pinch of cinnamon
pinch of nutmeg
½ cup brown sugar

METHOD:
Preheat oven to 400 degrees F. Using a very sharp butcher's knife, cut cushaw in half and remove the seeds and stringy pulp. Cut each half into 3-inch squares, leaving the hard shell intact.

In a 1-gallon stock pot, boil the cushaw in lightly sweetened water until tender but not mushy. Using the blade of a paring knife, test for tenderness. Once tender, remove and place the squares on a large cookie sheet or pan. Set aside.

In a cast iron sauce pot, place ½ cup of the poaching liquid along with sugar, margarine and cane syrup. Bring to a low boil, stirring constantly until a bubbly syrup is achieved. Do not scorch. Add allspice, cinnamon and nutmeg.

Top the cushaw pieces with the sugar mixture and sprinkle with brown sugar. Bake until thoroughly heated.

When eating, scoop the sweetened meat from the shell as a snack or serve as a starch accompaniment to any entrée.


Nutrition Facts…now
Calories…………………….395
Total Fat……………………8gm
Saturated Fat……………….1gm
% Calories From Fat…………17
Cholesterol………………….0mg
Sodium……………………195mg
Carbohydrate………………85gm
Fiber…………………………4gm
Protein…………………….…1gm

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